2 tbsp olive oil
1/2 medium onion, diced
1 leek, cleaned, with white and light green parts diced
8 stalks celery, diced
3 garlic cloves, minced
4 cups chicken or vegetable stock
1 tsp salt
1/3 cup full-fat coconut milk
Celery leaves, black pepper and paprika


1.Heat the oil in large pot on medium heat. Add the diced onion, leek and celery and sauté for 10 minutes. Add the garlic and sauté another minute or two, until fragrant.
2.Add the stock and salt to the pot. Increase the heat to high and bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes.
3.Remove the soup from the heat and add the coconut milk. Use an immersion blender to blend the soup, making it as creamy or chunky as you'd like. Alternatively, you can transfer the soup in batches to a high-powered blender to blend until creamy.
4.Serve the soup and garnish with celery leaves and a sprinkle of black pepper and paprika.

Leave a Reply

Your email address will not be published.